Baked pumpkin with potatoes and parsnips
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 256, total fat 5 G., saturated fats 1 G., proteins 5 G., carbohydrates 52 G., fiber 9 G., cholesterol 0 mg, sodium 958 mg, sugar 8 G.
Calories 256, total fat 5 G., saturated fats 1 G., proteins 5 G., carbohydrates 52 G., fiber 9 G., cholesterol 0 mg, sodium 958 mg, sugar 8 G.
Orange pumpkin, white parsnips, potatoes, red onions, and herbs combine to create a delicious, colorful array of roasted vegetables, perfect as a holiday side dish. For an even more appetizing look, roast them on a preheated baking sheet. This ensures a crisp, golden crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 butternut squash, halved and peeled and seeded (about 1 kg)
- 4 large parsnips, peeled (about 0.5 kg)
- 4 large potatoes (about 1 kg)
- 1 medium red onion
- 1 head of garlic, separated into cloves and peeled
- 2 tbsp extra-virgin olive oil + extra for greasing the pan
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
We recommend
Recipes with similar ingredients: butternut squash, parsnip root, red onion, potato, parsley
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven, place 2 baking sheets in the oven, and preheat to 425°F (220°C).
- Cut all vegetables into 4 cm pieces. Remove the cores from the parsnips if they are tough. Combine all vegetables in a large bowl with the garlic, oil, 1.5 teaspoons of salt, and season generously with pepper.
- Carefully remove the hot baking sheets from the oven and drizzle with olive oil. Divide the vegetables evenly between two baking sheets and spread them in a single layer. Bake the vegetables until tender and golden brown, stirring occasionally, for 45 minutes to 1 hour. Sprinkle with parsley and chives.
Categories:
Similar recipes
